Try this healthier minty twist on the standard chocolate chip cookie recipe.
| Servings |
2 cookies
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 207 | 0mg | 4g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.7 | Water saved (gallons) [animal consumption only] |
 |
10.5 | Manure (pounds) not deposited into the environment |
 |
11.7 | Grains / feed (pounds) not consumed by animals |
 |
25.6 | Methane (gallons) not created by animals |
 |
313.6 | CO2 (pounds) not released into the atmosphere |
 |
.004 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
Ingredients
- 6 Tbsp buttery spread
- 1/2 C brown sugar (packed)
- 1 egg replacer
- 1/2 tsp vanilla
- 1/2 tsp peppermint extract
- 3/4 C flour (unbleached all purpose)
- 3/4 C wheat germ
- 1/2 tsp baking powder
- 6 oz chocolate chips (semi-sweet)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Cream together the buttery spread and sugar; beat in the egg replacer, vanilla and mint extract.
- In a separate bowl, combine the flour, wheat germ and baking powder.
- Stir the dry mixture into the buttery spread mixture and add the chocolate chips.
- Drop the dough by rounded tablespoons onto a baking sheet (lightly greased); bake at 350 degrees for 10 to 12 minutes or until lightly browned on the bottom.
Recipe Notes
Cover and store for up to two weeks in the refrigerator or in a cool location.
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